响应面法优化葡萄干天然酵母面包的配方

目的:为了优化葡萄干天然酵母面包的配方。方法:在单因素实验的基础上,选择葡萄干天然酵母液添加量、白砂糖添加量、黄油添加量为影响因素,感官评分为响应值,采用Box-Behnken试验设计方法,对面包配方进行优化,并对其理化和微生物指标进行测定。结果:葡萄干天然酵母面包的最佳工艺配方为:葡萄干天然酵母液添加量12%、白砂糖添加量18%、黄油添加量9%,改良剂添加量0.3%,此条件下面包产品感官评分为86,与理论预测值相比,其相对误差约为2.38%。在此条件下制得的面包的理化和微生物指标如下:水分含量30%,酸度5.1 °T,比容5.8 mL/g,菌落总数201 CFU/g,大肠菌群0,霉菌计数2 CFU/g,致病菌未检出。结论:优化的面包配方条件合理,葡萄干天然酵母面包具有较好的品质。     

γ-聚谷氨酸对全麦冷冻面团烘焙特性的影响

将γ-聚谷氨酸(γ-PGA)添加至全麦冷冻面团中,通过全麦粉持水率、酵母存活率研究γ-PGA的保水性和抗冻活性;以面包比容和质构等作为评价指标,研究γ-PGA对冷冻面团制作的全麦面包烘焙品质的影响。结果表明,添加γ-PGA可提高冷冻全麦面团的酵母存活率和发酵高度,增大全麦面包比容,减小面包硬度,促进面包芯中形成大气孔;贮藏3 d后,添加γ-PGA的全麦面包硬度和老化率显著降低(P<0.05),且γ-PGA的最佳添加量为1%。     

结晶果糖的发酵性能和焙烤产品工艺优化

以酵母菌体生物量和细胞生长残糖量为指标,比较了酵母对结晶果糖与蔗糖发酵能力;以感官评价、质构和比容为指标,对面包生产工艺进行优化。结果表明：结晶果糖和蔗糖的发酵性能相似,实验获得了以果糖作为甜味剂的优化工艺和配方组成,使用食品添加剂可以有效改善面包的品质,最佳添加剂配比为SSL 0.1%、DATEM0.1%、SE 0.3%、瓜胶0.2%、CMC 0.3%、真菌α-淀粉酶480U/100g面粉,最适发酵/醒发时间为40min/50min,30℃。在此工艺及配方下,面包品质得到明显改善,添加结晶果糖的面包能达到与添加绵白糖的面包同样的品质,且在温度20℃、相对湿度55%环境下无包装保存3d后,面包内部仍保持较佳品质。     

条浒苔低聚糖全麦面包制备工艺及配方优化研究

以条浒苔低聚糖和全麦粉为主要原料制备全麦面包。以感官评分为考察对象，在单因素试验的基础上通过响应面法和正交试验分别优化面包配方和工艺参数，并对全麦面包的理化指标和微生物指标进行分析及对保质期进行确定。结果表明：条浒苔低聚糖全麦面包最优配方为全麦粉添加量150.0 g、牛奶添加量125.0 g、酵母添加量5.0 g、盐添加量3.0 g、条浒苔低聚糖添加量15.0 g,此时感官评分为92.36;最佳工艺条件为烘焙时间12 min、上火温度150℃、下火温度170℃,此时感官评分为90.00。在14 d内条浒苔低聚糖全麦面包各项理化指标及微生物指标均符合标准，故产品保质期为14 d。制得的条浒苔低聚糖面包口感松软、内部组织细腻、气孔均匀，符合消费群体的健康需求。     

山楂全麦面包的研制

通过在高筋粉中加入全麦粉和山楂粉,并用酵母二次发酵,研制出山楂全麦面包.以感官评分为指标,通过单因素试验和正交试验确定全麦粉、山楂粉、奶粉和食盐的添加量对面包品质的影响.结果表明,山楂全麦面包最佳配方为：全麦粉20％,山楂粉1.6％,奶粉3.5％,食盐0.8％,酵母0.9％,鸡蛋14.3％,水50％,白砂糖9 5％,黄油8.3％和面包改良剂0.47％.由此制得的山楂全麦面包风味独特,富含膳食纤维,具有山楂的营养保健功能.     

混合发酵剂制作豆渣面包工艺研究

以酵母和乳酸菌作为发酵剂,以面包比容、硬度、感官评分为评价指标,研究添加了豆渣的面包制作工艺参数。在单因素试验基础上,利用响应面法对酵母菌与乳酸菌比例,豆渣添加量、水分进行优化以改善面包的品质。结果表明:乳酸菌与酵母比例为1∶2(总添加量为2.5%),豆渣的添加量为22%,水分为52%时,面包的比容为3.8 ml/g,硬度为29.72 g,感官评分达到87.8分;相较于空白样,血糖生成指数降低。     

小麦麸皮的品质改良及含麸皮面包焙烤品质的研究

本研究采用微波辐照联合复合酶法对小麦麸皮进行改良,将改良后的小麦麸皮添加至高筋粉中得到不同小麦麸皮含量的含麸皮面粉并制作含麸皮面包。结果表明:改良后小麦麸皮中脂肪酶残余酶活和脂肪氧化酶残余酶活降低至0和10.34%、粗纤维含量降低至3.21%、还原糖含量上升至3.79 g/100 g。与改良前的全麦面包相比,改良后的全麦面包组织结构得以改善、全麦面包储藏7d后吸热焓值降低了14.70%、全麦面包中酮基、羰基、醛基含量增多。改良后的全麦面包比容增加了26.40%、硬度降低了32.90%、弹性增大了6.90%。随着改良麸皮添加量的增加,含麸皮面包组织结构变得粗糙多孔,含麸皮面包吸热焓值逐渐降低,酮基、羰基、醛基含量增多,含麸皮面包芯亮度逐渐变暗、比容逐渐降低、硬度逐渐增加、弹性逐渐减小、感官品质降低。与未稳定化麸皮含量16%的全麦面包相比,稳定化全麦面包的稳定性、贮藏性和质构得到明显提高。     

米糠混粉面包配方优化及储存期质构特性

以米糠-高筋粉混粉为原料,采用二次发酵的方法制得米糠面包。通过单因素试验分析获得米糠添加量对混粉面包储存期内质构特性的影响,同时分析酵母和低聚木糖的含量对混粉面包感官和比容指标的影响,结合正交试验优化米糠混粉面包的配方工艺。结果表明,米糠面包最佳配方是米糠粉添加量为6.0%,酵母添加量为1.75%,低聚木糖添加量为1.25%。成品米糠混粉面包的质构特性显示出,混粉面包储存期72小时之内的凝聚性、咀嚼性、硬度和弹性均与对照无明显差异,整体回复性表现较好。米糠混粉面包的开发在增加面包新品种的同时使米糠的营养价值得以有效利用。     

糙米小麦复合面包的工艺研究

以小麦粉和糙米粉为主要原料制作糙米小麦复合面包。通过采用单因素和正交试验,探讨糙米粉、谷朊粉、酵母和绵白糖的添加量对糙米小麦复合面包感官品质、比容和质构的影响,确定糙米小麦复合面包的最佳工艺参数为:高筋小麦粉70%、糙米粉30%、谷朊粉12 g、酵母1.2 g、糖12 g、盐0.6 g、改良剂0.6 g、水58 g、黄油6 g。在此配方基础上,用低聚异麦芽糖替换绵白糖,电子鼻测定结果显示不同低聚异麦芽糖替换量所制作的糙米小麦复合面包在风味变化上存在差异;用30 g低聚异麦芽糖全部替换绵白糖所制作的面包与最优糙米小麦复合面包风味区分度明显,可以很好的区分出来。     

二次正交旋转组合设计优化黑小麦面包工艺配方

本文以秦黑1号小麦粉为原料,与廊雪面包专用粉进行配粉,优选黑小麦面包工艺配方;通过黑小麦粉添加量单因素试验,确定了正交试验中黑小麦粉添加量的范围;采用二次正交旋转组合设计,以面包的硬度为评价指标,建立面包硬度与黑小麦粉、白砂糖和干酵母添加量的回归模型。在正交试验中,黑小麦的添加量为20%;黑小麦面包最佳工艺配方：黑小麦粉为17.7%,白砂糖19.9%,干酵母1.3%。采用优选最佳工艺配方生产的面包硬度为520.3g,验证试验结果与模型的预测值相符,证明该模型可用于实际生产。     

YEAST BREAD CONTAINING DISTILLERS' DRIED GRAIN: DOUGH DEVELOPMENT AND BREAD QUALITY

A commercially available distillers' dried grain (DDG) was chemically and physically characterized and used in yeast bread. Total dietary fiber (51.1%) and protein (25.8%) were the principal constituents of the DDG. Compared with bread flour and whole-wheat flour, the DDG was more acidic and absorbed more water and oil. The effect of substituting 0, 5, 10, 15, and 20% DDG for bread flour on dough development was examined. As the DDG level increased, mixogram peak heights and development angles decreased, and peak times increased. Quality of breads containing 5, 10, and 15% DDG was compared with that of a control bread containing 50% whole-wheat flour. As the DDG level increased, loaf volume decreased. Experienced sensory panelists found that the intensity of the characteristics of breads containing DDG deviated more from those of the “ideal” multigrain bread than from those of the control.     

豌豆蛋白面包的制作工艺优化及其品质

为了拓宽豌豆蛋白的产品范围,满足食品营养多样化的需求,本文研制一种在传统面包中添加豌豆蛋白粉的新型面包。以小麦粉为主要原料,辅以豌豆蛋白粉、大豆油、鸡蛋、奶粉、糖、盐、酵母与黄油等辅料,研制豌豆蛋白面包。以感官评价为指标,运用单因素实验和响应面分析法优化了豌豆蛋白面包的制作工艺条件,并对其品质进行评价。结果表明,最佳工艺条件为:豌豆蛋白粉添加量8%,酵母添加量1.5%,糖添加量8%,发酵时间60 min。此条件下制得的面包的感官评分为82分,水分含量35.8%,酸度值3.23,比容3.35 mL/g,持水性98.2%,口感得分20分,香味得分17分。因此,优化的工艺条件合理、可行,豌豆蛋白面包具有较好品质特性。     

Barley Flour Level and Salt Level Selection for a Whole-grain Bread Formula

Thual hull-less barley from Alaska and Tennessee was ground into whole-grain flours (10.5 and 14.4% protein, respectively). A potentially feasible bread formula was identified from response surfaces depicting effects of barley and salt levels within barley source on dough development parameters. Breads containing 20% barley, 30% whole-wheat and 50% bread flours and 2.0% salt were prepared from each flour; a control contained 50:50 whole-wheat:bread flour with 2% salt. Barley decreased specific loaf volume 5–6%. Instron hardness, cohesiveness, springiness, and chewiness were similar; lower protein barley bread was more gummy than the control. Overall flavor, appearance, and texture acceptability did not differ. Barley bread as prepared was feasible, suggesting the usefulness of response surfaces in formula development.     

海藻酸钠对面团特性及面包品质的影响

考察了海藻酸钠添加量对混合粉粉质特性、拉伸特性、糊化特性,以及对面包比容、含水量、硬度、弹性、感官品质的影响。结果表明,添加海藻酸钠可有效改善小麦粉面团的粉质特性、拉伸特性及糊化特性,提高面包的含水量,适量添加可有效提高面包比容、面包弹性及面包感官品质,降低面包硬度。综合分析添加海藻酸钠对混合粉粉质、拉伸和糊化特性以及对面包焙烤品质的影响,确定海藻酸钠最佳添加量为0.6%,为其在焙烤食品中的应用提供了理论依据。     

马铃薯蒸馍的配方优化

为了开发高含量马铃薯泥主食制品,本文探究了马铃薯泥含量为50%的马铃薯蒸馍的最优配方。以面团发酵特性、蒸馍感官评分、质构和色差等为指标,采用单因素和正交试验优化了马铃薯蒸馍配方。结果表明,随着谷朊粉含量增加,面团比容先增大后减小、宽高比先减小后增大,蒸馍的硬度、胶着度和咀嚼度先减小后增大,感官评分先增大后减小;随着棕榈油和酵母含量增加,面团比容增大、宽高比减小,蒸馍的硬度、胶着度和咀嚼度和感官评分增大。正交试验优化得到蒸馍的最佳配方为:马铃薯薯泥50%、面粉30%、谷朊粉5%、水7%、棕榈油4%、酵母3.5%、小苏打0.2%、盐0.3%,在此条件下得到的马铃薯蒸馍的感官评分为90.50分,蒸馍表面光滑、色泽亮丽均匀、外观挺立饱满并且具有马铃薯香气。本研究结果可为马铃薯主食化加工提供了理论基础。     

Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies

In the present work, gluten-free formulations for breadmaking, destined to celiac people, were studied. A base blend of tapioca starch and corn flour (80:20) and typical bread ingredients such as yeast, salt, sugar and water were utilised. Ingredients such us vegetable fat, hen egg, and soybean flour were incorporated in different levels by means of an experimental design of three factors. Bread quality was analysed throughout physical (specific volume, weight loss percentage) and textural (firmness, elasticity and firmness recovery) parameters. The optimum bread selected, the bread with highest levels of fat and soybean flour and one egg, presented low values of firmness (≤100 N) and elasticity (>65%) and the lowest variation of these parameters with storage. Overall acceptability of this bread was 84% for habitual consumers of wheat bread and 100% by celiac people. Therefore, tapioca starch-based breads with spongy crumb, high volume and a good sensory acceptance were obtained.     

The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour

Wheat is primarily used for bread-making. However, fungal diseases, grain moisture at harvest and low-protein contents strongly influence the quality of the wheat flour, thus creating challenges for traders, millers and commercial bakers who struggle to produce consistently high-quality products. This paper address the replacement of low-protein/wholemeal flour functionality for bread-making purposes. Three hydrocolloids, xanthan gum, dextran and hydroxypropyl methylcellulose, were incorporated into bread recipes based on high-protein flours, low-protein flours and coarse wholemeal flour. Hydrocolloid levels of 0–5 % (flour basis) were used in bread recipes to test the water absorption. The quality parameters of dough (farinograph, extensograph, rheofermentometre) and bread (specific volume, crumb structure and staling profile) were determined. Results showed that xanthan had negative impact on the dough and bread quality characteristics. HPMC and dextran generally improved dough and bread quality and showed dosage dependence. Volume of low-protein flour breads were significantly improved by incorporation of 0.5 % of the latter two hydrocolloids. However, dextran outperformed HPMC regarding initial bread hardness and staling shelf life regardless the flour applied in the formulation.     

响应面法优化自发馒头粉配方

以成品馒头白度、硬度及感官评分为评价指标,在单因素试验的基础上,采用Box-Behnken试验设计对自发馒头粉配方中的酵子、酵母、化学膨松剂（碳酸氢钠和葡萄糖酸内酯）添加量3个因素进行优化,确定适宜的自发馒头粉配方。结果表明,最优的自发馒头粉配方为：酵子添加量0.86%、酵母添加量0.5%、化学膨松剂添加量1.2%（NaHCO3∶葡萄糖酸内酯=42∶89）,采用最优自发馒头粉蒸制的馒头的白度为53.4,硬度为452 g,感官评分为87.5分。     

响应面法优化糖尿病肾病患者专用山药馒头配方

在单因素实验的基础上,选取合适的因素及水平,利用响应面法对低蛋白、中升糖指数山药馒头配方进行优化以改善馒头口感和质构。经过响应面优化之后的最佳工艺参数:山药粉与小麦粉的比例为19:21 (g/g),酵母量为0.8%,水分添加量60%,第二次发酵时间15 min,此配方感官评分为91.87分,硬度为4216.67 g,咀嚼度为3334.45 g。经测定,该山药馒头蛋白质含量为4.64%,血糖生成指数为60.37,属于低蛋白中升糖指数水平,适合糖尿病患者在日常饮食中食用。     

Optimization of ingredients and baking process for improved wholemeal oat bread quality

Baking technology for tasty bread with high wholemeal oat content and good texture was developed. Bread was baked with a straight baking process using whole grain oat (51/100 g flour) and white wheat (49/100 g four). The effects of gluten and water content, dough mixing time, proofing temperature and time, and baking conditions on bread quality were investigated using response surface methodology with a central composite design. Response variables measured were specific volume, instrumental crumb hardness, and sensory texture, mouthfeel, and flavour. The concentration and molecular weight distribution of β-glucan were analysed both from the flours and the bread. Light microscopy was used to locate β-glucan in the bread. Proofing conditions, gluten, and water content had a major effect on specific volume and hardness of the oat bread. The sensory crumb properties were mainly affected by ingredients, whereas processing conditions exhibited their main effects on crust properties and richness of the crumb flavour. β-glucan content of oat bread was 1.3/100 g bread. The proportion of the highest molecular weight fraction of β-glucan was decreased as compared with the original β-glucan content of oat/wheat flour. A great part of β-glucan in bread was located in the large bran pieces.